Can you cook with olive oil? Everything you need to know about cooking with olive oil!
Olive oil is a staple of Mediterranean cuisine. Used for centuries, it is renowned for its flavor and nutritional qualities. Yet, one question often arises: can you really cook with olive oil without risking your health?
Between misconceptions and conflicting information, it can sometimes be difficult to know what to believe. In this article, we explain everything you need to know about cooking with olive oil, its properties, and the best ways to use it every day.
The smoke point of olive oil: a key indicator
When discussing cooking with oils, the most important criterion is the smoke point.
This corresponds to the temperature at which an oil begins to degrade and produce smoke.
Contrary to popular belief, olive oil has a relatively high smoke point, generally between 190°C and 210°C depending on its quality.
For comparison:
• gentle cooking: 120 to 150°C
• pan-frying: 160 to 180°C
• deep-frying: approximately 170 to 180°C
In conclusion: olive oil is perfectly suited to most everyday cooking needs and even has some significant advantages.
Where does this misconception come from?
The idea that olive oil shouldn't be heated often stems from a misunderstanding.
Some vegetable oils rich in polyunsaturated fatty acids are more sensitive to heat.
But olive oil is primarily composed of monounsaturated fatty acids, which are much more stable.
It also contains polyphenols and natural antioxidants, which slow down its oxidation when heated.
Cooking, frying: can you do everything with olive oil?
Yes, provided you use it correctly.
Olive oil is perfectly suited for everyday cooking:
• Sautéing vegetables
• Cooking eggs or meat in a pan
• Preparing hot sauces
• Roasting vegetables or meat in the oven
It provides a pleasant texture and a subtle flavor, typical of Provençal cuisine.
Contrary to popular belief, it is possible to fry with olive oil.
Its heat resistance allows for frying at around 180°C (350°F), provided you don't exceed its smoke point, avoid prolonged overheating, and don't reuse oil that is too degraded.
In some parts of the world, frying with olive oil is even the norm. In Greece, for example, French fries are often fried with this oil.
Are all olive oils equally suitable for cooking?
Not necessarily, and that's where choosing the right oil becomes crucial.
Extra virgin olive oil is ideal for:
• dressings
• gentle to moderate cooking
• finishing touches on dishes that have already been plated or immediately after cooking
For everyday use, especially at higher temperatures, it may be worthwhile to opt for an oil specifically designed for cooking, which is less refined but also less expensive.
Discover our cooking olive oil
Our cooking olive oil is a blend of 50% extra virgin olive oil and 50% olive pomace oil.
Our olive pomace oil is obtained through a second, hot, mechanical extraction.
Second-extraction olive oil: what is it?
A second hot extraction involves recovering the residual oil contained in the olive pomace, that is, the solid remains (skin, pulp, and pit) after the first olive oil extraction.
To do this, the olive paste is heated to extract the remaining oil. This oil, called olive pomace oil, is then filtered before consumption.
Thanks to its excellent heat resistance, this oil is ideal for cooking.
How to use it?
This cooking olive oil is ideal for cooking all your foods: meats, fish, vegetables, and other dishes.
To enhance the flavors of your dishes, add a final touch of our finishing olive oils, revealing their full aromatic subtlety.
